White, Blond, Brown Roux
Tags: thickenersA Little Personal History Forget corn starch and other thickening agents, roux is the tried and try best way to thicken sauces, avoiding any of that “chalky” flavor. Here’s how to make all three varieties. Print Recipe White, Blond, Brown Roux A Roux (pronounced “ROO” as in rooster) is the basis for most stews and
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